With this sunshine, I wanted a savory tart as much as a good ratatouille… I therefore imagined a recipe that combines the two deliciously… A real treat! Discover my pie with sun vegetables, feta and pine nuts.
Ingredients for a pie with sun vegetables, feta and pine nuts
To prepare your fine and rustic dough
- 205g flour
- 100g semi-salted butter
- 1 pinch of pepper
- 1.5 tablespoon of flax seeds
- 3 tablespoons of cold water
For a gourmet garnish full of colors
- 3 tablespoons of rosso pesto
- 1 courgette
- 3 mini peppers (yellow, orange, red) or 1 yellow pepper
- 1 small eggplant
- 2 small tomatoes or one large
- 1 onion
- 2 cloves garlic
- 100g of feta
- 1 handful of pine nuts
- Olive oil
- A few basil leaves from your connected vegetable garden!
- 2 tablespoons of milk (or 1 egg yolk)
- Salt and pepper
- A cutting board
- A colander
- A rolling pin
- A salad bowl
- Kitchen knife
- A pan
- A towel
- A kitchen brush
Step by step for a pie with sun vegetables, feta and pine nuts
Cut the eggplants and courgettes into slices 4 mm thick. Then sprinkle them with a tablespoon of coarse salt. Mix and leave to drain for 30 minutes in a colander.
Meanwhile, sand the flour, pepper, butter and flax seeds with your fingertips. Then add the water to form a ball. The dough must be very homogeneous but above all, avoid kneading it too much at the risk of obtaining a very elastic result! If possible, let stand in the refrigerator for 30 minutes before rolling out the dough into a circle 2 mm thick and about 35 cm in diameter.
Place the dough on the oven rack.
Using a clean tea towel, pat the vegetable slices dry and remove the excess salt. Then cook them in a drizzle of oil in a pan.
This precooking step allows the water to evaporate and not to soak the dough. The slices should remain whole and be lightly toasted.
At the same time, chop the onion and brown it in a drizzle of olive oil, with the crushed garlic.
Cut the tomatoes and peppers into slices 4 mm thick.
Preheat the oven to 200 ° C.
When the vegetables are ready, spread the pesto rosso on the dough, stopping 2 cm from the edge, then spread the onion and the grilled garlic on top. Add the eggplant, zucchini, tomato and pepper rings in a spiral, making sure to leave a 4cm border.
Finally, crumble the feta and sprinkle pine nuts on top. Season with salt and pepper and fold the edges over the filling.
Cooking and tasting!
Brush the dough with milk and bake for 40 to 50 minutes at the bottom of the oven, monitoring regularly.
At the end of cooking, when its lower part is well cooked, place the rack in the middle of the oven so that the tart ends up browning well.
Let cool, add a few basil leaves… And go to the table without delay!
In all fairness, I started by eating a nice slice of my feta sun vegetable pie, accompanied by a good arugula salad seasoned with balsamic vinegar …
But the slightly crumbly dough, the taste of seasonal vegetables, the warm feta, the crunch of the pine nuts and the freshness of the basil got the better of me!
So, I took a second part, out of pure and simple greed.